Name: Emerald Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tablespoon olive oil; 2 leeks (white and light green parts thinly sliced, discarding the rest); 2 garlic cloves (chopped); 3 cups vegetable or chicken stock; 1 1/2 pounds fresh spinach (stems removed and coarsely chopped); 1 cup loosely packed fresh dill (stems removed); 1/2 teaspoon salt; 1/4 teaspoon freshly ground white pepper; 1 cup nondairy creamer or soymilk; cayenne pepper

Emerald Soup

The color of this healthy soup is just beautiful. It is a bright emerald green, hence the name. I like using precut fresh spinach from the bag. I grab a handful at a time, gather it together, and coarsely chop it with a knife. It takes no time at all to prepare.

Emerald Soup

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

1 tablespoon olive oil
2 leeks white and light green parts thinly sliced, discarding the rest
2 garlic cloves chopped
3 cups vegetable or chicken stock
1 1/2 pounds fresh spinach stems removed and coarsely chopped
1 cup loosely packed fresh dill stems removed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 cup nondairy creamer or soymilk
cayenne pepper

Instructions

In a large soup pot, heat the oil over medium-high heat. Sauté the leeks and garlic for 2-3 minutes, stirring frequently. Add the stock and bring to a boil.
Add the spinach, dill, salt, and white pepper. Cover and cook 5-6 minutes or until the spinach is very soft.
Transfer to a food processor or blender and process until smooth. You can also use an immersion blender in the pot. Return to the pot and bring to a gentle boil over medium heat for 5 minutes. Reduce the heat and add the creamer or soy milk. Heat thoroughly, gently stirring. Do not bring to a boil.
After you ladle out each portion, sprinkle each bowl with the cayenne for flavor and color.